KitchenTown champions innovation in all its forms so we can drive positive change in our food system from the ground up.
We play a critical role in the development, commercialization, and launch of impact driven and transformational food products.
We are actively building a global community of food entrepreneurs and innovators to support each other and create a new sustainable food system.
Growing a food company is not like growing any other kind of company. The food space is filled with variables—from refrigerated distribution needs to seasonal ingredients to packaging ideas that no machine can do (yet)—and being in service of those emerging companies means we have to listen deeply, stay adaptable, and hit the ground running when our founders do. We’re a house of exhilarating, organized chaos. But that’s the energy of creating something new: it’s scrappy and inspired.
We bring structure and support to that chaos and help our founders harness and direct their energy towards improving our food system. We provide infrastructure and expert guidance, and the right tools at the right times. We tap our vast network of mentors and industry veterans to help guide the next generation of entrepreneurs, and give them space to guide each other too. At the end of the day, founders understand founders better than anyone, and leaning on each other is how some of them grow the most.
So that’s what we do. We’ll help you ideate, create, and grow your company in the smartest way possible. And if there’s anything we don’t know or don’t have already, we’ll be the ones to find it for you. Every company that comes through KitchenTown enriches our community with the experience and knowledge that future founders can use. The world is changing quickly, and we’re here to help you feed it.
Founder & CEO
Rusty is a lifelong entrepreneur. With an extensive background in building companies, he understands the variables involved in startups. In 2014, he founded KitchenTown to help food entrepreneurs ideate, create and grow their business in the smartest way possible. He advocates for founders, cultivates relationships, and fosters partnerships that strengthen and inspire innovation for the next generation of food startups. Feed him kale, croissants, or crickets. He’s game.
Shawn leads the growth of KitchenTown and is on a mission to unlock the maximum potential for food innovators everywhere. He is a serial entrepreneur with senior-level experience leading change and innovation in companies large and small, including as the CEO of two VC-backed start-ups, as an Entrepreneur-In-Residence at top Silicon Valley Venture firms, and as an investor & advisor in companies from seed through exit (including Sahale Snacks). Shawn loves to bake pies and grill just about anything.
Director of Product Innovation
Nitika is an accomplished food scientist who has worked across a variety of categories such as frozen, granola bars, high protein beverages, juices, baby food, and more. She brings a wealth of experience to the team with companies like Plum Organics and Bolthouse Farms under her belt. She loves anything with spice and will add chili to everything she eats.
Director of Operations
Anna is an operations specialist with a background in food business entrepreneurship, restaurants, and natural food grocery. She helps early stage food startups tackle day-to-day challenges while keeping the KitchenTown facility running smoothly. She is passionate about all things related to food, including sustainable agriculture and food justice. Her loves fruit, especially piel de sapo melon.
Research & Partnerships Manager
Grace oversees the Brand Partnerships program at KitchenTown, cultivating meaningful connections and strategic partnerships for food startups. She has an extensive background in academic and professional research while also being passionate about creating sustainable and equitable food systems. Grace has helped spearhead KitchenTown’s effort to reduce food waste and become a green business. Her favorite food is bread.
Marketing & Communications Manager
Jenna is a marketing designer and visual storyteller with international experience on organic farms, fair-trade clothing factories, and food co-ops. Her lens has been shaped by the transformative power of good food and its ability to build and heal communities. When she’s not styling food, interviewing makers, and posting to social, you can find her in the kitchen or on the dance floor.
Maricruz is a jane of all trades. She has supported many different functions of a food business including production, product inventory control, customer service, and quality assurance. She owns all administrative duties in the office and feeds people delicious food at all hours of the day.
Danny is an experienced facilities manager with technical expertise in sanitation. He has worked across a variety of industries, can fix anything, and is a passionate long-distance cycling enthusiast.
Yeojin is a project specialist with a background in sustainable agriculture, food security, and food systems. At KitchenTown, she helps facilitate project coordination and resource building in the operations and partnerships team. Yeojin is passionate learning about interdisciplinary approaches to positive health and food systemic change. She especially loves matcha warabimochi, radish kimchi, and pickled daikon.
Chief Financial Officer
Rick has over 30 years of senior level executive experience providing financial and operational leadership and consulting advice to companies across a variety of industries. He has served as CFO of 17 companies on a full-time or consulting basis over the past 25 years. He has also co-founded several businesses and served in CEO and other executive leadership roles. Rickcurrently serves on the Board of Directors and Board of Advisors for several companies and non-profit organizations.
Spencer loves feeding people and making them happy with food. He has a culinary background in fine dining with French, Italian, and new-American influences. He creates the KitchenTown menu with the makers in mind, drawing inspiration from their products and incorporating fresh, seasonal, and local ingredients into our classic, California menu. At home, you’ll find him making anything Italian, especially pasta.